Appetizer | Meatless | Soup

5 reasons why you have to try this creamy butternut squash soup

February 9, 2014

Hello there,

I will be taking too long of your Sunday, I just want to share a great recipe with you and I hope you will give it a try real soon!  Let me convince you…


  1. It is Sunday, it is snowing outside, this is what you need!   It is totally weather appropriate!  We are facing a tough Canadian winter, you definitely deserve a nice bowl of this soup.
  2. If you are not a soup person, this is going change your mind.  It is creamy, velvety , it is another soup experience.
  3. It will make you fall in love with butternut squash if you are not a fan.
  4. It is simple and I added rosemary in it, very flavorful.
  5. And… because I said so!


You can serve it with a nice Quiche, croque-monsieurs or a Quinoa crust tart.


On that yummy note, I wish you all a wonderful Sunday!

5 reasons why you have to try this creamy butternut squash soup

Yield: 6 bowls


  • - 1 butternut squash
  • - 3-4 cloves of garlic
  • - 250ml of cream (I used the heavy cream)
  • - 250ml of milk
  • - 250ml vegetable stock
  • - Salt and pepper to taste
  • - 1 small branch chopped of rosemary


  1. - Peel and clean the squash and cut it into pieces, no shape in particular, it will all go to the blender anyway... Put in a large pot with your garlic, start cooking it like this on medium heat a few minutes.   Then add the milk, the cream and the stock.  Stir it.  Add the rosemary and the salt.
  2. - Let it cook for about 40-45 minutes on a medium heat.   Check that your squash is cooked enough, otherwise put it a few more minutes.
  3. - Then use your blender or hand blender to puree your soup. Aaaand ready!



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